NATURAL ™ JAGGERY
Jaggery, or gur as it is known in Pakistan is a traditional non-centrifugal cane sugar consumed majorly in Asia and Africa. It is called non-centrifugal as it is not spun during processing to remove the nutritious molasses. It is a healthier alternative to white sugar because of a higher nutritional value.
Jaggery is made by practicing traditional techniques that include pressing and distillation of palm or cane juice. First, the sugarcanes or palms are pressed to extract the sweet juice. The juice is then left to stand in large containers so that any sediment can settle to the bottom. After which it is strained to produce a clear liquid. Finally, the juice is then placed in a huge, flat-bottomed pan and boiled. The jaggery is stirred throughout this process, and the impurities are removed off the top until only a yellow, dough-like paste remains. This yellow-dough is then shifted into molds where it cools into jaggery.
Commonly it is sold as a block of sugar, however, it is also produced in liquid and granulated forms. Jaggery is varied, it can be grated or crushed in pieces and then used as an alternative for refined sugar in any food or drink. I n Pakistan it is usually blended with foods like coconuts, peanuts, and condensed milk to make traditional desserts and confections.
In recent years, jaggery has gained tremendous popularity because it is believed to be more nutritious than refined white sugar. Jaggery also holds multiple health benefits such as it improves digestive health, anemia prevention, liver detoxification, and helps improve immune function.